Results 51 to 60 of about 9,690 (304)
Scientific Reports, 2023 The Hospitality and Food Service (HaFS) sectors are notoriously known for their contribution to the food waste problem. Hence, there is an urgent need to devise strategies to reduce food waste in the HaFS sectors and to decarbonise their operation to ...
I Kit Cheng, Kin K. Leong
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Business Strategy and the Environment, EarlyView.ABSTRACT Ecotourism encourages environmentally friendly travel; however, little is known about the underlying value systems influencing travelers' choices and actions. This study uses a mixed‐method methodology that combines post hoc qualitative analysis with a large‐scale quantitative survey to examine the influence of multiple value dimensions on ...
Yuemeng Ge +4 more
wiley +1 more source
Examining funeral tourism development at Abono in the Ashanti Region, Ghana. [PDF]
African Journal of Hospitality, Tourism and Leisure, 2017 The celebration of funerals has brought tremendous growth to the local economy in Ghana, by utilizing the services of the tourism and the hospitality industry ranging from transportation, accommodation, food and beverages as well as other services ...
Thomas Yeboah +4 more
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Business Strategy and the Environment, EarlyView.ABSTRACT Sustainable business practices are widely promoted in hospitality, yet a persistent gap persists between sustainability strategies and their implementation in daily operations. This study focuses on the sustainability strategy–implementation gap by examining how nonmanagerial employees, responsible for operational delivery, perceive and ...
Zivai Machaka Mare, Humeyra Dogru Dastan
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ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE [PDF]
Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie, 2015 In the context of accelerated economic globalization and hyper global competition, companies must have a high degree of orientation in the market, to know and respond quickly to volatile markets.
LIVIU ILIE FACALEATA
doaj
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
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Analysis of food safety standards in hospitality
, 2020 Od pojave primarnih, primitivnih oblika ugostiteljskih objekata pa sve do danas, ugostiteljska djelatnost bila je fokusirana isključivo na jednu stvar - zadovoljenje potreba njezinih korisnika.
Lukanić, Ingrid Vida
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SystemsThe digital transformation age introduces cybersecurity threats into the hospitality industry by increasing the exposure and vulnerability of hospitality firms’ data and systems to hackers.
Saliha Karadayi-Usta
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Don't Just Train, Inspire: The Critical Role of Motivation in Corporate Green Behavior
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines how green training influences corporate green behavior, with a particular focus on the mediating role of organizational green motivation. Drawing on the resource‐based view and the ability‐motivation‐opportunity framework, we propose a model in which green training builds environmental capability and fosters motivation ...
Marta Mas‐Machuca +2 more
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Business Strategy and the Environment, EarlyView.ABSTRACT This study examines how green communication influences customer and employee satisfaction in Vietnamese food and beverage outlets through the mediating role of perceived green resource use and the moderating role of green training. Data were collected from 399 respondents, including 161 employees and 238 customers across 60 outlets in Vietnam,
Trang Le‐Thu +2 more
wiley +1 more source